Meat treatment



M w n 0 w m m Q h 2 Y W E b w n w VII/Illlll O T I R B m n m llllll lldr/Ml I IIWH I H. A m w n 0 W Y r J B G d n a G. R. HENNEY' ETAL MEAT TREATMENT Filed Aug. 4, 1942 A T TEST Q Patented Apr. 16, 1946 Grover It. Hermey, Chicago, and John H. Johni s'on, Bellevilie, 111., assignors to Industriall'at- I ents Corporation, Chicago, 111., a corporation of Delaware Application August 4, 1942, Serial umsssoo 22 Claims.

This invention relatesto the treatment of meat. and has to do more particularly with the preparation of tenderized and shaped meat products such as cutlets or steaks.

One of the objects of this invention is to prepare a novel type of high grade meatproduct for theconsumer.

Another object of this invention is to increase the yield of tender outlets and steaks suitable for frying or broiling by treating meat from portions of animal'carcasss which norinallydo not yield meat which is sufliciently tender for. these uses.

A further object of this invention is to provide a method of tenderizing and knitting pieces of meat together whereby they. may be cooked and eaten as steaks. 1

Another object of this invention is to provide a method of stretching and compacting superposed slices of meat into a unified mass so that,

during bending and deflecting of the meat mass incidental to handling as well as during cooking,

it will retain its unified character.

A still further object of the present invention is to provide a method of stretching and compress-,

ing superposed slices of meat to derized meat product. p

Also an object of this invention is. to preserv the color or bloom of fresh meat.

Other objects and advantages of the invention will be apparent from the following detailed deproduce' a tenscriptijon of what is now considered to be the preferred embodiment or the invention.

Heretofore, piecesof meat hav been frozen,

sliced ,into cuts ofvarlous thickness and recombined into a larger meat product, as by stacking severalof the slices on top of each other and subjecting the'stack to freezing' If the slices are sufllciently thin, somejtenderizing effect is obtained when they are recombined. This meth od, however, produces a loafcomprising a plurality of slices which has neither the texture nor properties of an unsliced product,j and which has a tendency to separate into individual slices during cooking processes.

It has also been proposed to compress a plu rality oifrozen pieces of meat together, but such products comprise a mass of discrete particles which are often so dissimilar inappearance as to be easily distinguishable, and which tend to separate when thawed or cooked.

It has also been", proposed to extrude meat which has been previously conditioned by freezing through a die. This productis crumbly and ,en-

tirely different in consistency and appearance from afresh cut of meat.

(ciao-107i, I l In accordance with the present invention. thebeneflts ofcuttin'g-the meat into thin slices may be obtained without the disadvantagesof sacridoing the natural appearance and texture or the; 5 original piece of meat.- Moreoventhe present invention provides a product which isflas tender as a comminuted product. butwhich retains much of the cohesiveness and texture of the Original meat. J o to The method of the present invention inlgen eral comprises freezing pieces of meat contained o in a form into a substantially solidblock. thaw-- ing the frozen block of meat until ithas a uni? form temperatur throughout suitable for slicing,

.15 slicing the meat intosnc s'approxim r n -U I quarter of an inch thick, folding a slice upon it-f self, or placing a plurality of separategslices to-" gether, and subjecting such superposed slices to the stretching and compressing actionof a me 2o chanical tenderizer to "compress and knit the slices together into a tenderand substantiallyjilf unitary meat product. i

, The invention accordingly comprisesthesev-f j eral steps and the relation of one or more of. -25 such steps with respect to each of'the others H thereof, which will be exemplified in the method I 'herei'nafterdisclosed and the scope of the invenmen will be indicated in theclaims.

For a full r understanding of the nature the" objects of the invention, reference should be had to the following detailed description taken in con-5 nection with the accompanying drawinm in which:

Fig. 1 is a side elevational view ofan apparail 85 tus capable of use in the practice of the method of the invention;

planeindicated by the lin 2 -2 of Fig.1 and '40 looking in the direction of the arrows;

Fig. 3 is a horizontal sectional view 'ofthe apparatus taken substantially onthe plane indicated by the line 3-4 of Fig. 2 and looking in the direction of the arrows:

the apparatus; I

Fig. 5 is a perspective view of a slice of meat prior to beingsublected to the tenderizing step" of the method; Fig. 6 is a perspectiv view 01' the slice of meat illustrated in Fig. 5 b t after being folded over upon' itself iust prior to the tenderizing step of the method 7' Fig. 7 is a perspective view of the folded meat Fig. 2 is a sectional, elevationalview of the apparatus of Fig. 1 taken substantially on the v Fig. 4 is a fragmentary detailed view of two of the cooperative meat contacting members of r plyin pressure to the v size of the voids -between the various pieces as The present method involves the step of knittingtogether superposed sections or slices ofmeat. This knitting togetherof the-superposed sections theof meat is preferably accomplished during the tenderizlng operation which may be effected by the use of any tenderizing machine-which produces this knitting effect. A tenderizer which has been found to be satisfactory for this purpose is known as the it is to be understood that the method is not limited to the use of this particular tenderizer.

"Zipper-Hussmann tenderlzer," but much as possible so as to cause the meat to form a substantially solid block after it is frozen. The pressure causes some of the meat cells to rupture and the juices to be forced from the cells but the box and tight packing of the meat therein prevents these juices from escaping so that they example, in the preparation of small steaks weighing several ounces each, the block is sawed vertically and lengthwise into slabs approximately 2 'inches wide. These slabs are then tempered in a cooler until the temperature of each slab is uniform,approximately 26 to 28 F. As

, A tenderizer of the above described type is illustrated in the drawing and comprises a suitable support or base ll (see Figs. 1 and 2) which may contain a suitable driving motor. The baseil also supports a casing it which forms the lower 7 'half of'a meat treating chamber which is completed by an upper casing ll suitably fastened to the lower casing by manually releasable fasten-v ings II. The upper housing I carries a meat entrance chute I! and the lower housing It carries a meat outlet chute ll.

and 2 2 journaled therein in suitable bearings and geared together by cooperating gears 2i and 28. 1 One ofthe shafts II and I2 is driven by the The meat treating chamber contains two shafts keting. These slices are further tempered until I soon as the slabs of the frozen meat have reached a uniform temperature of approximately 26 to 28 ,1". they are slicedin any desired type of slicing machine into slices approximately V of an inch thick and 2% inches wide by 6 inches long.

Slices of this size weigh approximately 5 4 of a p'oundwhich is usually a suitable size for marthe temperature within the slice'is uniform, ap-

motor through a suitable mechanical connection (not shown). The shafts 2| and 12 carry meat contacting members 28 whichare in the form of star wheels provided with radial projecting teeth 30'. each of which teeth is preferably provided at its outer extremity with a depression which forms two relatively sharp Points 32 on-theend of the tooth. The meat oontacting'elements II are rigidly fastened to'their respective shafts II and 22 for rotation therewith and are positioned so thatduring rotary movement of the shafts the members 28 interleave but do not contact. The

sear'connection- !l-i. issuch that the teeth ll of adjacent whe'els always illustratedin Fig. 4. A ably positioned within her to prevent the meat from sticking to the meat contacting members 28. I

By way of explanation and not in limitation of the invention, a preferred embodimentof the run out of register as pair of combs ii are suitimproved method will be described. The preferred meat into a suitable form which may be! cardboard carton of suitable size. It has been found that a cardboard carton a boned fresh meat.

the meat treating cliam psi-mo sten emehes', deep, 20 inches wide and 28 inches. long will hold the vertical sides.

subjected j proximately 28 to 30 F'., at which time they will appear as shown in Fig. 5; that is, will comprise several pieces .of meat frozen together and usually having their directions as shown at 34 and 3'8.

grains inseveral different At a temperature of -28? to 30 F. themass of meat in each of these small slices .will be still but slightly pliable. Eachof the slices is then folded overas illustrated in Fig. 6 and when. the two halve of the slice'are forced together,-

the slice usually fractures into two smaller slices or sections as illustrated at. 38 and 40 in Fig. 7 with the grainsof'thepieces' of meat making up the two slices running at angles to each other. It is contemplated that example, 10 tc with the other-slice. This frequently occurs when during folding of the slices the'two halves of ashes do not-coincide which has the effect of partially rotating one of the halves relative-to the other. 7

If a larger steak or cutlet is desired, ora smaller form is usedftwo or more slices may be to the action of chine together, so that a plurality of slices will be knit intoone piece. As many slices as de sired maybe placed together, either cross-piledwith every other slice rotated through an angle to the adjacent slice or not, as desired.

As an alternative, the meat .block may be originally cut of those previously described as being cut. from slabs-so that the meat slices will be of the same size as the slices II and 40' without requiring any folding operation. Two or more'of the slices are then stackedas previously described.

The stack oftwo or more slices'of meat is then passed into the entrance chute it of the tender-' izing machine and is caught bythe meat con- Jchute. ll. During the passageof the meat between the cooperating meat the slices or sections of meat ascut from the slabs may be placed together with one slice rotated through an angle of; for

the tenderizing ma- 4 into slabs, for example, half the size e through the outlet I .aunitary product.

, 3 wherein the shoes of meat as and. are .shown application Serial no. 346,802, nled July 22.1w, in cross'section while in positionfbetween the entitled "Meattreatment." t

cooperating pairs of meatcontactingmemberss The teeth 3! of adjacent contacting members opposite sides of the stack of slices are simul-- taneously stretched and compressed between the teeth ll so as to break down tough sections of the meat and to compresstheiibers in'these por tions' of the superposed slices togetherto form emerge fromthe tenderizing machine they have the appearance illustrated ini ial). I

In some instances, one passage through the tenderizing machine will not achievethedesired result, in which case the slices of meat are again run through the machine after being folded over As .the superpose'd slices aistjsps'o upon themselves if desired;- .Only inf-rare in- I stances will the second passage through'the tenderizing machine falll'to firmly knit the meattogether into a steak of In such instances a third treatment is-n'ece'ssary and I the superposed slices may be againfolded over uponi themselves if desired before passed a through the tenderizer. l

It has been found that the thickness of the 3 meat slices tenderized in accordance with the 3 present invention is of importance'sv It is preferable. although not essential, that themeat slices be of. approximately one-quarter of an inch in thickness. This is due to'the fact that very thin Since certain changes'may be made incarrying ter-contained in theabove description; shall be interpreted as illustrative and'not in a sense.

I'he' invention having been described, 'what is claimed is:

1. The described method ofconsolidating slices ofjmeat for dispensingin .comprises slicing the meat into relatively. thin portions, stretclriing the slices, and compressing a compact unit which the shoes so as to compact them into a unit 2. The described method of preparing 'meat,

which comprises slicing the meat. and stretchingand compressing'de'iined, spaced areas of superposed slices, thereby compacting the slices intoaunitfor dispensing. i a

3. The described-method of} preparing a meat;

product, which comprises slicing the meat into V relatively thin layers or. shcas; superpcsing the pressing portions of the superposed'slices.

4. The described method of preparing a meat ,product, which comprises slicing fresh meat, stretching and compressing portions of the shoes.- and stacking theslices in such manner that the grain, of a given slice of meat is arranged at a theygrain of an adiacent substantial angle to slices, and simultaneously stretching and 'oom- 5. The described method or preparing fresh meats for consumption, which comprises slicin is the meat into relatively thin layers or slices;

Q cross-piling the slices and compacting the slices.-

by stretching and simultaneously compressing 'theslic'es, at least overpartsof their whole areas.

slices produce fibers whichare so short as to make it difficult to bind the superposedslioes together, and slices which are too thick are not astender as thinner shoes.

important, particularly the temperature at which;

the meat is run through the tenderizing ma Slices between V,- and 56 inch in thickness have been found to be 6.-I he 'described method of preparing 1 m x 1 meats-for cooking and usage. which'comprises subjecting the meat to a high external physical pressure, releasing the pressure. slicing the meat,

' cross-piling the slices, subiectinglocalizedareas chine. A temperature of 26 degrees. to 28 degrees:

I". is very desirable in the slicing operationin order that the meat will be quite In the I a tenderizing treatment the temperature should be slightly higher so that the meat fibers will be slightly more pliable. However, if the temperat'ure is elevated appreciably above 28 degrees to 30 degrees F., for example, above freezing, the

operation will press an; excessive quantity of the juices out of the meat. At the desired tempera ture the iuicesiare still slightly frozen, and therefore, are not lost. In addition it has bcendlscovered that tenderizing at this temperature gives the meat an attractive color or bloom which is retained for an appreciable length of time after defrosting. I

- After the small steaks have been subjected to J a the action of thetenderiaing machine. they may be packed in suitable containers and again quickly frozen to a. solid state.- They may be kept in this condition for an indefinite time, and they will still retain-their original flavor and appearance.

v It is to be understood that other sizes and This application is; a continuation in part of oi' adiacent slices. 1

7. The described method of treating fresh meats to increase their uniformity of internal j structure, which" includes treating theimeatto cause a rupture of at least some of the 'meatcells, thereby releasing a portion of the meat juices; slicing the meat under conditions to prevent appreciableloss of meat juices, cross-piling the portions of the slices are under stretch or tension. 8. The described method -of treating fresh meats to increase their-tenderness and homograin of=each slice offset fromthegrain of meat geneity and for uniformity in dispensing, which comprises confining the meat in a mold of a-typ to retain the meat Juices, subjecting the meat ina mold to a determined physical pressure to release in part, the internal juices of the meat;

hard-freezing the meat while in the mold and. subjected to'high physical pressure, thawingthe.

meat suiiicient to permit slicing, slicingthe meat.

cross-piling the slices thereof, stretching at least certain areas of the cross-piled shoes, as a unit,

and compressing the slices upon one another while said portions are under tension or stretch;

9. The method of producing a tenderised meat product, which comprises chilling the meat, slicing the meat into relatively thin shoes. stretching spaced areas of a layer of slices in opposite directions while compressing theslices whereby the meat is tenderized and the slices knit to gether into a compact mass. K

10. The method of treating meat which com-- prises slicing the meat, and subjecting a plu-' rality of the resulting slices while chilled to stretching and compressing actions in a mechanto facilitate slicing and subjecting a layer of the resulting slices to mechanical tenderizing whereby the slices in the layer are stretched and compressed in localized areas to produce a tenderized unitar mass.

12. The method of treating meat, which coinprises slicing the meat into relatively thin slices at a temperature at which the meat is substantially rigid, tempering the meat to remove at least some of the rigidity and subjecting a layer'of the slices to stretching and, compressing actions ina mechanical tenderizing operation whereby the meat is tenderized and the slices knit together.

13; A process for treating meat which comprises slicing the meat into relatively thin slices between one-eighth inch and one-half inch in thickness while frozen, thawing the slices to a temperature just below freezing, folding the slices, and passing the folded slices through a mechanical tenderizer, whereb the meat is tenderized and knitted together.

14. The method of preparing fresh meat which comprises freezingthe meat into a solid mass, thawingcthe solid mass to bring the meat to a predetermined condition of rigidity to facilitate slicing, slicing the frozen meat into slices of approximately one-fourth inch in thickness, further thawing the sliced meat to bring-it to the condition suitable for frenching'or tenderlzing, folding the sliced meat and running the folded piece through a tenderizin'g machine.

prises freezing pieces of meat into a solid mass, thawing to a temperature of approximately 26 degrees to 28 degrees F., slicing the frozen meat into slices of approximately one-fourth inch in thickness, further thawing the sliced meat to a temperature of approximately 28 degrees to 30 degrees F., folding the meat and running the folded piece through a tenderizingxnachine, and rechilling the same preparator to holding for storage or for shipment.

18. The method of preparing cutlets from relatively small pieces of meat, which comprises freezing the pieces of fresh meat to form a frozen mass, tempering the frozen mass to a tempera. ture'of approximately 26 degrees to 28 degrees F., slicing the frozen meat into slices approximately one-quarteriof an inch thick, further thawing the sliced meat to a temperature of approximately 28 degrees to 30 degrees F., and subj'ecting a plurality of such slices to the action of a tenderizing or frenching machine whereby the meat is tenderized and knitted together.

19. The method of treating meat which comprises preparing a substan'tiallyfrozen compact mass of a plurality of pieces of meat, slicing the frozen mass into slices at least about one-eighth inch thickand sufllciently thin to pass through i a frenching or tenderizing machine, folding the 15. The method of preparing fresh meat which comprises freezing the meat into a solid mass, thawing the solid mass to bring the meat to a predetermined condition of rigidity tofacllitate slicing, slicing the frozen meat into slices of approximately one-fourth inch in thickness, further thawing the sliced meat to bring it to the condition suitable to-frenching or tenderizing the meat, folding the meat and running the folded piece through a tenderizing machine, and rechilling the same preparatory to holding for storage or for shipment.

16. The method of treating meat which comprises freezing a plurality of the pieces of fresh meat to form a frozen mass, tempering the frozen mass for a time sufllcient to bring the meat to a suitable condition to faciiitate'slicing, slicing the frozen meat into slices approximately one-quarter of an inch thick, further thawing the sliced meat to a suitable condition of rigidity to facilitate frenchin folding the slice, and tenderizing or trenching the folded piece.

17. The method of treating meat which com- -slices into layers of thickness of at least two slices, and passing said layers through said frenching or tenderizing machine whereby the layers ofmeat are tenderizedand knitted together to form integrated slices of tender meat.

20. The method of treating meat which comprises assembling a compact mass of relatively small pieces of fresh meat, subjecting the mass to temperatures sufficiently low to rigidify the meat to facilitate slicing, cutting said product into slices not exceeding about one-half inch in thickness, folding said shoes into layers and subjecting said folded slices at-temperatures below about 30 F. to mechanical tenderizingor frenching whereby the layers of meat are tenderized and knitted together to form slices of an integrated mass .of tender meat.

21. The method of treating meat which comprises freezing a mass of relatively small pieces of fresh meat to form a product suitable for slicing, cutting the product into slices of about oneeighth inch to one-half inch in thickness, folding said slices into layers and passing said layers through a tenderizing or frenching operation whereby the layers of meat are tenderized and knitted together to produce steak-like slices of tender meat.

22. The method of treating meat which comprises slicing a mass of fresh meat composed of a plurality of relatively small pieces into slices of-about one-fourth inch in'thickness at a temperature of about 26 degrees to 28 degrees F., forming the slices into one or more folds and subjecting said folded slices at-temperatures not above freezing toa tenderizing or frenching operation whereby the pieces of meat are tenderized and knitted together into steak-like cuts.

GROVER R. HENNEY. JOHN H. JOHNSON, 

